Quality

Three to four times a year we contract a technician from Beef Improvement Opportunities to come to the farm and conduct ultra-sound scans on all of the feeder cattle. The scans are conducted much the same way as an ultra-sound scan is done on humans. The printed report identifies the presence of marbling in the rib-eye, the amount of back fat, and the size of the rib-eye. The summation of these results tells us the optimal date for harvesting each individual animal. This is an important tool to help us in our commitment to supply consistently top quality beef for our clients.

Our beef is dry aged for a minimum of 14 days before being processed. The dry ageing helps with the natural tenderizing process. The carcass loses approximately five percent of its weight during this process due to dehydration.